You are here: Home » Recipes » Lemon Snap Icebox Pie Lemon Snap Icebox Pie Recipe by Mary Carter Yield 10 servings This layered lemon icebox pie is cool and refreshing—the perfect summer dessert. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients Crust:1 1/2 cups gingersnap cookie crumbs1/4 cup melted butter2 tablespoons sugarCream Cheese Layer:4 ounces cream cheese, softened2 cups whole-milk ricotta Finely grated rind of 1 lemon1/2 cup sugarLemon Curd Layer:3 egg yolks1/3 cup sugar Finely grated rind of 2 lemons1/4 cup lemon juice3 tablespoons butter Lemon slices Chopped fresh mint leaves Instructions To prepare crust, combine crumbs, butter and sugar. Press into a 9-inch springform pan. To prepare cream cheese layer, combine all ingredients in food processor or blender. Purée until very creamy. Spoon into crust. Cover and refrigerate. To prepare curd, combine all ingredients in small saucepan. Cook over medium-low heat, whisking constantly until curd is thick (about 5 minutes). Let cool completely. Spoon over chilled pie. Top pie with thin lemon slices and sprinkle with extra sugar.